Not only am I going to give you the delicious recipes for the week, but here is the grocery list you need to make all three recipes (either herbivore or omnivore). Feel free to remove any items you already have or substitute if there are certain ingredients you don’t like:

Vegetarian Grocery List

Produce

Broccoli – 4 heads or 4 pounds frozen florets

Carrots – 4

Garlic cloves – 6

Green pepper – 2

Lemons – 4

Mushrooms – 32 oz

Onion – 3

Potatoes – 4

Red Onion – 1

Red Pepper – 2

Tomato, beefsteak – 2

Tomato, Roma – 2

Zucchini – 2 large or 4 medium/small

Herbs/spices

Parsley – 1/4 cup

Pepper – to taste

Salt – to taste

Dairy

Feta cheese – 4 ounces

Parmesan – 1/2 cup

Pantry Items

Bread crumbs, Italian – 2 tbsp

Brown sugar – 2 tbsp

Chickpeas – 2 cans

Corn starch – 3 tbsp

Couscous – 16 oz (I use Bob Red Mills Israeli couscous)

Firm tofu – 2 packages

Olive oil

Orzo – 1 box

Rice – 1 box

Soy sauce – 1 cup

Vegetable stock – 2 cups

Meat Grocery List

Meat

Beef roast – 3 lbs (or 6 if you want leftovers to use for a future recipe)

Chicken breasts – 2 1/2 to 3 lbs

Turkey breast – 6 lbs

Produce

Broccoli – 4 heads or 4 lbs frozen florets

Carrot – 2

Celery stalk – 2

Garlic cloves – 9

Green beans – 4 lbs

Green peppers – 2

Lemon – 6

Mushrooms – 16 oz

Onions – 5

Potatoes – 4 lbs

Red peppers – 2

Spinach – 2 bunches

Tomato, Roma – 2

Dairy

Butter – 4 tbsp

Feta cheese – 8 oz

Milk – 1 1/2 cups

Parmesan – 3 tbsp

Spices/herbs

Black pepper

Dry Mustard – 2 tbsp

Garlic salt – 2 tbsp

Parsley – 1/4 cup

Red pepper flakes – 2 tsp

Rosemary – 1 tbsp

Salt

Thyme – 1 tbsp

Pantry Items

Beef stock – 2 cups

Brown sugar – 2 tbsp

Chickpeas – 2 cans

Corn starch – 3 tbsp

Couscous – 16 oz

Flour – 2 tbsp

Olive oil

Rice – 1 box

Soy sauce – 1 cup

White wine – 1 cup

Following this method of cooking will help to eliminate the need to be in the kitchen every night of the week. I usually cook all three recipes on Saturday which gives me the rest of the week to myself.

All of these recipes can be frozen and reheated which gives flexibility on eating.

As you can see from the recipes, I portion my food out into individual containers once it is cooked. For those with larger families, feel free to use big containers to divide out the food. I find that this method helps to keep our portion sizes in check and keeps our food lasting longer.

I hope you find these recipes delicious and this method beneficial. I’m out to prove that a left-brain method to a right-brain task can bring health and time to you and your family!